Linguine with Herbed Clam Sauce Recipe

This impressive pasta looks and tastes so much like fancy restaurant fare, you'll want to serve it to guests. But the recipe is so easy to prepare that you can enjoy can enjoy it just about anytime.—Carolee Snyder, Hartford City, Indiana

Nutritional Facts

Directions

Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.

Add reserved clams; saute 2 minutes longer.

Combine cornstarch and reserved clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve over linguine; sprinkle with Parmesan cheese.Yield: 4 servings.

Originally published as Linguine with Herbed Clam Sauce in Country Woman
July/August 2005, p11

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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linspr1ng@aol.com User ID: 1165269227930

Reviewed Jun. 14, 2015

"My husband loved it plate was cleaned off in no time...only change I made was put in 2 cans of clams ....delicious & very easy to make!"

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tuscalooso User ID: 240119561483

Reviewed Apr. 22, 2011

"I've been making this recipe for a few years now and it has become an Easter menu tradition alongside the ham. Delicious and easy!"

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joeychick User ID: 438874765623

Reviewed May. 30, 2010

"This was so delicious. I increased everything half again just to get a little more clam deliciousness to go with my pound of linguine. I forgot the Parmesan cheese, but honestly, it wasn't missed because this dish was so good. I'll definitely remember it next time, though."